From time to time, any hostess, including me, has mistakes. For example, when broth is boiled, water boils away or it turns out to be very concentrated. I know that some housewives, having received such a product, dilute the liquid with pure water. But this is a serious misfire that can nullify all the efforts of making soup.
I will tell you why you should not add water just like that and how you can solve the problem if the broth turns out to be too saturated.
Why don't I dilute the broth with water?
Many housewives make the main mistake when preparing broth - if they see that it is too concentrated, they dilute it with clean water. In fact, this is a real culinary "barbarism", the same if you dilute ice cream with milk, and low-fat milk.
The fact is that when cooking meat, water absorbs fat, spices, the beneficial properties of the main component, turning into broth. Adding pure water to an already finished product can cause the following problems:
- Broth can deteriorate faster . The fact is that in plain water (even if it is purified), if you do not subject it to heat treatment, many microorganisms will remain. When they get into the warm nutrient medium, which is the broth, they will begin to multiply rapidly. Some housewives add water to the broth without boiling - in this case, your future soup will simply turn sour the next day, deteriorate.
- The taste of the finished product will worsen. The change in taste is the main complaint that can be heard after adding ordinary water to the broth. It becomes not so saturated, a feeling of freshness appears. Although many do not notice any sensations, a lot depends on the individuality of the taste buds.
- Reducing the usefulness of the broth. In order for the meat to retain all its useful properties, it must be boiled over low heat for a long period - in this case, it will give not only its taste, but all its properties. If you dilute the finished broth with clean water, then the concentration of vitamins and microelements will significantly decrease. To prevent the liquid from boiling over quickly, always simmer the broths.
What can you do with a highly concentrated broth?
In some cases, the broth turns out to be too concentrated, which also negatively affects its taste, and the consistency of the soup cooked on it can be quite thick. How to get out of this situation without problems?
There are several options:
- Prepare a second broth. And this applies not only to meat, but also to mushroom - just take out the main component, fill it with clean water and boil again. The result is the so-called "second broth": it is not so fatty, it can be given in case of digestive problems, for example, with gastritis.
- Mix two broths - in this case, the second will turn out more fat. Just pour them into one large container, boil for 1-2 minutes. The resulting product will turn out to be quite concentrated, tasty and healthy.
- Dilute with water and boil for 10-15 minutes. If the cooking time allows the broth to boil a little more, add water, but do not remove the pot from the stove for at least another 10 minutes.
Tip: Don't forget to add some salt and spices to keep the taste the same.
Yes, diluting the broth is not the best idea. But in some cases it turns out to be too concentrated - this is not suitable for people with gastrointestinal problems, and therefore there are no other options left. In this case, you can use my advice. And best of all, add more water immediately during cooking so that it does not boil away.